I love to make fancy food. This doesn’t mean it is hard to make, just so delicious that I think I’m enjoying the meal on an ocean cliff at sunset while listening to the waves crash on the shore.

All of a sudden I'm in Carmel!
That’s what happens when I make pork tenderloin with a red wine reduction. The first time I made a red wine reduction I was blown away with how easy, quick and delicious it was. The sauce was so rich and flavorful and accompanied the meat perfectly.  Plus, the whole thing comes together in a single pan making clean up a cinch!

Picture and recipe from The Pioneer Woman
Pair this with a fresh spinach salad or sesame kale chips and you have yourself a fabulous and healthy meal! You should probably finish that bottle of red wine too. 


Pork with Red Wine Reduction

Ingredients:
2 lb. pork tenderloin or 2 pork chops
2 Tablespoons olive oil
2 Tablespoons butter
Salt and pepper
1-1/2 cup red wine
½ cup beef broth
1 bay leaf
1 tablespoon balsamic vinegar
9 whole peeled garlic cloves

Preparation:
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork. Sear the pork for 2 minutes on each side. Don’t worry about completely cooking the pork at this point. Remove the pork and set aside.

Reduce heat to medium high, and sauté garlic cloves for several minutes until golden brown.

Add red wine and bay leaf. Stir sauce and let reduce over medium heat for several minutes, until reduced and thick.

Stir in beef broth, balsamic and return pork to pan. The pork should be swimming in the sauce. Cook pork until desired doneness. I recommend medium rare.

Remove pork from the pan and lets the sauce reduce a little more if needed. The sauce should be very thick and rich and the garlic soft. If you are in the mood for something extra decadent add another tablespoon of butter.

Pour sauce and garlic over pork and serve. 

It’s barbaric. It’s delicious. It’s buttery. It’s roasted bone marrow.

KP learned about this recipe while watching a show where they asked celebrity chefs what they would eat if they knew it was their last meal. Anthony Bourdain described scooping the rich, buttery marrow out of veal bones, spreading it on a crusty baguette and topping it with a zesty parsley salad.  KP had to have it. A quick Google search yielded the recipe and shortly after, all the ingredients had been assembled in the kitchen.

Picture compliments of cubemarket.com
I won’t lie. I was a little nervous the first time we made this, but I trusted KP’s food judgment and he hadn’t lead me astray when I had tried other foods that one would consider to be off the beaten path.
I was blown away. The marrow has a very delicate texture and it tastes like a soft butter with hints of nutty sweetness.

I’ve seen bone marrow served as an appetizer in restaurants and the price ranges from $20-$30. At home you can make this appetizer for 4 for under $15, and you will seriously wow your friends with an incredible 5-star starter.

So, embrace your inner caveman, grab your tiny spoon, and scoop out some marrow.

Roasted Bone Marrow and Parsley Salad
Recipe via bonappetite.com 

Ingredients
8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse sea salt and freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted

Preparation
Preheat oven to 450°. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. *Bicycle Chef note: I like to place slices of bread under the bone to soak up any marrow that may melt during the roasting process

Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

Divide marrow bones and salad among plates. Serve with toast and sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

Cooking is art. 
Food is love. 




Did you watch the Ironman World Championships? I did, and I was absolutely glued to my computer for the entire nine hours, fifteen minutes, and 54 seconds of the women’s pro race. That’s a long time I know, but my pick Leanda Cave (and Tucson local) was kicking ass the whole time!

Coach Siri Lindley gives Leanda splits along the Queen K. 

The day did not lack in drama that’s for sure. There were plenty of penalties, bonks, and crashes to keep me on the edge of me seat. There is a great recap of how the women’s race played out here.

Leading up to the race there was a lot of trash talking going on in our little casita. I had my money firmly set on Leanda (for the last 365 days I might add), and KP had his money on the 2010 champ, MirindaCarfrae.  The stakes were set and whoever lost had to wash the other persons car. Well, guess who won…

You got it! Leanda Cave!

Thank goodness, because my car is filthy!  



Check out my favorite pictures from the Ironman World Championship on my Pinterest board

Race day is almost upon us, so it’s time to ante up and place your bets for the Ironman World Championship podium. This years women’s race will play out a little differently with 4x world champion Chrissie Wellington absent from the start list, and the women’s crown up for grabs. On the men’s side we have the return of 2 x world champ Chris McCormack going up against his rival 3x world champion Craig Alexander. 

So, who’s going to win? It’s hard to tell. When you are racing 3 disciplines for 140.6 miles, in a day that takes over 8 hours really anything can happen. Like having a tree fall on you, get attacked by an otter on the swim, or riding 90 miles in your own poopAnything!

Here are my top 5 picks for the Ironman podium:
Leanda Cave
Leanda is one of the most decorated athletes in the sport
and is eager to add the final jewel to her crown. 
Caroline Steffan
Steffan's won Ironman Melbourne earlier this year and has
performed consistently all season.
Mirinda Carfrae
The 2010 Ironman World Champion is eager to regain her crown. 
Meredith Kessler
Meredith added 3 Ironman wins to her name this year,
does she have energy for one more? 
Linsey Corbin
With a revamped swim and new Kona lead up plan Corbin may have
finally cracked the Kona code. 
Chris McCormack
With his rediscovered short course speed Macca will
be hard to catch on the Queen K. 
Craig Alexander
As the consonant professional, Crowie is an
excellent big day racer. 
Andreas Raelert
As one of the fastest marathoners in the race I won't be surprised to see
him run his way onto the podium. 
Faris Al-Sultan
How can you not cheer for the guy in a speedo!
Jordan Rapp.
Rapp is no stranger to Ironman and 2012 marks his Kona debut. 

Happy racing to everyone on the Big Island tomorrow! 
Remember: Funner is Faster. 

enjoy some time outside today! 

There is nothing I crave more often than a bowl of piping hot soup. I think it all started back during my time at boarding school in Monterey. All those days of fog, homesickness, mountains of homework, and cold water polo practices left me with a greater appreciation for the magical healing properties of soup.

These days when I start hankering for soup its usually a bowl of spicy Vietnamese pho. I really think it’s the answer to all of life’s maladies. Long day at work? Pho. Achy muscles from a long run? Pho. Feeling fat after a week of glutinous vacation eating? Pho.  See, problems solved!
Photo compliments of Eat, Live, Run. 
Something about the boiling fish heads and laundry list of ingredients I can’t pronounce, let alone find, had left me looking for an easier homemade option. I started with this recipe from Eat, Live, Run and have since adapted it over time to fit my taste. This soup is filled with delicious flavors, tender chicken, nutrient rich greens, and the most slurp-able noodles. Go ahead give it a try. I’m sure once you start sautéing the ginger all your worries will cook away!

Asian Noodle Soup


Ingredients:
2 tbsp olive oil
1 large onion, diced
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 jalapeno, minced
6 cups chicken broth
1.5 lbs chicken thighs
2.5 cups kale
2 tbsp soy sauce
1 tbsp rice vinegar
5 oz Chinese rice noodles (about half a package) Tucson peeps check out Lee Lee International Market for a great selection of noodles! 
¼ cup chopped cilantro
sriracha for serving (optional)

Directions:
Heat olive oil in a large heavy-bottomed stock pot. Add diced onion and jalapeno and sauté for about 5 minutes. Add sesame oil, garlic, and ginger and sautee for about 30 seconds.

Add chicken broth and bring to simmer. Add the chicken, kale, soy sauce, and rice vinegar and simmer for 20 minutes. Remove chicken, let cool, and shred.

While chicken is cooling add noodles and cilantro to soup. Once the noodles look translucent (about 5 minutes) add shredded chicken and serve. 

October is a great month. Why? One word. Kona.

No, I’m not going to Kona, Hawaii, but as I write this thousand of anxiety ridden, type-A, spandex loving, endurance freaks are packing their bags to head to the Super Bowl of triathlon. The Ironman World Championships. As if Ironman wasn’t hard enough lets throw in some extreme heat, humidity, and howling winds and we have ourselves a real world championship sufferfest.

Racing on the Big Island is still a distant dream for me. A dream that nonetheless lingers in the strange part of my brain where racing 140.6 miles in a day sounds like fun. So today I sit here dreaming about what gear I would be packing up if I were on my way to Kona. 

 
Blue Seventy’s PZ3TX swim skin to swim like a Mako shark.  

 Betty Design's Signature Race Kit. Look good, feel good, race good.

Felt Bicycle’s DA4W with Shimano Di2. Drool.

Zipp 404 Firecrest Carbon Clinches, the easiest gear choice to make.

Kask’s Bambino Aero Helmet. This petite aero helmet makes a lot more sense for long distance racing compared to others on the market.
Sidi T3 Carbon Tri Shoe, because handmade Italian leather shoes are appropriate for all occasions. 

Hot pink Oakley Women's Radar Edge to match my racing kit.

Saucony Kinvara 3’s, I ran my first marathon in the Kinvara 2’s and didn’t get a single blister or lose a toenail.
Clearly these shoes are magical.
 Garmin’s 910XT. Let's be real, what triathlete doesn't love gadgets.  

Zoot Sport’s Ultra Tri Transition Bag for my sherpa to carry all my stuff. 





This weekend we celebrated KP’s birthday by escaping the heat and heading up to Mt. Lemmon since Tucson had temperatures into the 100's. Mt. Lemmon is an icon of Tucson, and one of the reasons why it is continuously named one of the best cities for cycling in the United States.  At 9,157 feet above sea level it offers 26 uninterrupted miles of quad shattering climbing, and beautiful vistas. Not to mention in the summer it is usually 30 degrees cooler at the summit. Bicycle is our usual mode of transportation up this beast, but this weekend we loaded up the car with our camping gear and headed for the Spencer Canyon campground.


My Uncle Steve taught me that just because you’re camping it doesn’t mean that you have to be stuck eating beans out of can. With a little planning, and prep you can eat like a king under the pine trees and stars. The birthday boy got to pick what he wanted for dinner and chose this delicious Chicken Tikka Masala, and DeepDish Salted Chocolate Chip Cookie Pie. Both of these recipes came from my all time favorite food blog Eat, Live Run and are incredibly tasty. If you love spicy ethnic foods make the tikka masala, and if you are a breathing human make the cookie pie. Do it!  


Since this was our first time at Spencer Canyon I wasn’t sure what our campfire set up was going to be like so I premade everything ahead of time, and stored it in ziplock bags so I only had to throw in a pan and heat when the time came. I wrapped slices of the cookie pie in tinfoil so they could easily be heated over the fire.


For breakfast I had prepared a hearty green quiche, which was filled with goat cheese, spinach, and zucchini. The zucchini added great texture to this creamy dish. The best thing about quiche is that you can use whatever vegetable, cheese, or protein you have in your fridge. Use the first 5 ingredients and then clean out the fridge! Once the cooked quiche had cooled I wrapped individual slices in tinfoil for easy campfire heating.


I couldn’t believe how well we ate while camping! Not too shabby for girl who can count all her camping trips on one hand!


Hearty Green Quiche

Ingredients:
6 eggs
¼-cup cream
2 cloves garlic
1-teaspoon salt and pepper
1-teaspoon cumin
5 oz goat cheese
1 jalapeno
1-cup spinach roughly chopped
1 zucchini diced
6 slices of cooked bacon

Directions:

Preheat oven to 375 degrees.

Place eggs, cream, salt, pepper, cumin, 4 oz goat cheese, garlic, and jalapeno in a blender and blend for 1 minute. If you do not want to use a blender finely chop the jalapeno and garlic, and whisk ingredients together in a bowl.

Grease a 9” pie dish, then pour the blended mixture into the dish.

Chop zucchini into ¼ inch pieces, and roughly chop spinach and cooked bacon. Evenly distribute ingredients in the pie dish. Sprinkle remaining goat cheese on top.

Place on the center rack of your oven and bake for 35 minutes.